Moist huckleberry muffins are great for breakfast or dessert. Using fresh fruit with a brown sugar and oat crumble on top, you’re sure to love these.
- We’re going to start with this easy muffin recipe base for the batter.
- You can really add any sort of berries to this but since we were lucky enough to pick a few cups full, they’ll work great.
Have you ever seen a huckleberry bush? If you live in areas like Montana, Idaho, Oregon or Washington you might find a few in the mountains like we did. My girls and I had a great time picking them the other afternoon.
They’re in the Rocky Mountains and the Pacific Northwest. We are outside of Sandpoint and off a rocky road in Bonners Ferry there were thousands of them as early as mid July to pick.
You can see our photo above, refer to this. Berries vary from deep red to dark purple. The darker the more ripe and sweet they are.
You might confuse them for blueberries, they’re more tart than that though.
It is said that you really should not eat them raw, especially if found in the forest. They can be poisonous, but once cooked they are safe to eat. It’s just safer to make a huckleberry cobbler or these muffins to enjoy!
Huckleberry muffin recipe
- All purpose flour
- Baking soda and baking powder
- Sour cream
- Brown sugar
- Lined mffin cups are extremely helpful
If you want to make a muffin crumble for the top you’ll need:
- Brown sugar
- Could add some crushed nuts too
I like to use my stand mixer to make things easier. Just make sure you don’t add berries until the very end. Gently fold those in so they don’t get crushed and stay whole.
Time needed: 17 minutes.
- Combine dry ingredients
In a large bowl combine flour, sugar, baking powder and salt together well.
Mix wet ingredients together and then slowly incorporate your flour mixture.
- Fold in berries
Gently fold in fresh or frozen huckleberries. Frozen berries would probably work just fine but will have a bit different texture. Since we went huckleberry picking we had fresh.
Wild blueberries work the same way for these berry muffins.
Preheat oven to 425 F. Fill the muffin tin holes 3/4 of the way full. Mix crumble topping and spoon 1 tsp on top of each one. Use back of spoon to press gently so topping doesn’t fall off.
Bake for 5 minutes at this temp.
- Adjust temp.
Turn temperature down to 350 degrees F and continue baking muffin cups for 12 minutes. When toothpick inserted into your huckleberries blueberries lined muffins, take them out.
I often just touch the middle and if it springs back they’re done too. You don’t want to over bake these at all.
This is a great recipe for breakfast of course, but we think blueberry muffins are great for a quick dessert too.
The biggest tip I can share for baking the perfect moist muffin is to take them out RIGHT WHEN they’re done. Cooking even 2 minutes longer will dry them out and you won’t get that pop of juice when you bite into them.
I give you an approx. amount of fruit to use too. I use the max and increase by 1/2 cup to 2 full cups because we like a lot in there.
- The biggest difference if you use frozen berries is that the juice is going to escape once you defrost them.
- This is an issue in regards to how moist your recipe will turn out.
- Instead of the berry itself being juicy, there will be a lot of liquid in the bowl which you’ll likely need to drain off before adding.
- If you don’t drain that first you’ll have too much liquid in your muffin batter which will be an issue too.
With that said, fresh berries are always best for baking. If you don’t have access to those then defrost, use juice in that bowl instead of water (if your recipe calls for any water), drain remaining liquid and then fold in.
Other easy dessert ideas you can try are:
- Our Instant Pot blueberry muffins are easy to do.
- You can make our pumpkin chocolate bread into muffins, 18 – 20 minutes usually is the perfect timing.
- For a simple treat, try our apple pie bread pudding some afternoon.
- Or with just 5 simple ingredients this is how to make monkey bread with refrigerated biscuits.
- Mix dry ingredients in a bowl.
- In a bowl using a stand mixer, blend together wet ingredients, then add 1/2 dry ingredients to incorporate before adding remainder and mixing until smooth.
- Move bowl off stand and gently incorporate huckleberries.
- Preheat oven to 425 degrees F. Spoon batter into muffin cups 3/4 of the way full.
- Mix together ingredients for crumble and spoon 1 tsp full on top of each muffin. Use back of spoon to gently tap so topping stays on.
- Bake at 425 degrees for 5 minutes, then decrease to 350 degrees F for 12 minutes or until top springs back when touched gently touched in the middle. Do not over bake.